Peking Pork
with Garlic Sesame Broccoli and Jasmine Rice
Tossing pork in a sweet peking glaze creates delicious caramelization in the pan. By stirring a bit of green onion into the rice, we’re infusing it with fragrant aromatics. These quick tricks make for a super flavourful 30-minute stir-fry!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Côtelettes de porc, désossées
2 cs
Sauce au chili doux
45 g
Archived
4 pièce(s)
Gousses d'ail
227 g
Brocoli
1.5 tasse(s)
Riz au jasmin
2 cs
Ketchup
1 cs
Graines de sésame
10 g
Oignon vert
2 cs
Fécule de maïs
Informations nutritionnelles
Instructions
Wash and dry all produce.* In a medium pot, bring 2 2/3 cups water to a boil. Cut the broccoli into bite-sized pieces. Thinly slice the green onions. Peel, then mince or grate the garlic. Pat the pork dry with paper towels. Thinly slice the pork into 1/4-inch strips.
Add the rice to the boiling water. Reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a large bowl, whisk together the hoisin, chili sauce, ketchup, half the sesame oil, 1/4 cup water and half the garlic. Set aside.
On a baking sheet, toss the broccoli with 2 tbsp oil, the remaining garlic and remaining sesame oil. Sprinkle over the sesame seeds. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 14-16 min.
In a medium bowl, toss pork with the cornstarch. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the pork. Cook until golden-brown, 3-4 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Transfer the pork to a plate. Repeat with another 1 tbsp oil and remaining pork.
Return all the pork to the pan, then remove the pan from the heat. Add the leftover marinade to the pan. Stir together, until the pork is well coated in the marinade. Fluff the rice with a fork, then season with salt and stir in half the green onions.
Divide the rice between plates. Top with the broccoli and peking pork. Sprinkle over remaining green onions.